Mushroom Marinara

Time for another Secret Recipe Club post! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.

This meal came together in under 30 minutes, perfect for a weekday lunch. It was also a great way to get my currently picky two year old to eat some vegetables. I chopped my mushrooms on the smaller side for Evan.

I used frozen basil since it is not currently in season and the basil at the grocery store still looked quite depressing.

In a large skillet, drizzle oil over medium high heat. Once heated, add garlic and onion. Cook until just fragrant, 30 seconds to 1 minute. Stir in the mushrooms and cook, stirring occasionally, until deepened in color, about 3 minutes. Mix in Italian seasoning and oregano.

Pour in the wine, scraping up browned bits from the bottom of the pan. Allow to simmer until reduced by half, about 2 minutes. Stir in the tomato puree and reduce heat to medium low. Simmer for 10-15 minutes.

While the sauce is cooking, bring a large pot of salted water to a boil. Add the pasta and cook until just tender, al dente. Drain.

Season the marinara to taste with salt and stir in basil. Remove from heat. Serve immediately with cooked pasta and top with Parmesan.